H. B. Jensen

发表

Chemical and proteolysis-derived changes during long-term storage of lactose-hydrolyzed ultrahigh-temperature (UHT) milk.

L. B. Larsen, H. J. Andersen, H. C. Bertram, 2014, Journal of agricultural and food chemistry.

Storage-induced changes in the sensory characteristics and volatiles of conventional and lactose-hydrolyzed UHT processed milk

L. B. Larsen, H. J. Andersen, H. C. Bertram, 2015, European Food Research and Technology.

Comparative proteomic analysis of casein and whey as prepared by chymosin-induced separation, isoelectric precipitation or ultracentrifugation

L. B. Larsen, A. Stensballe, N. Poulsen, 2012, Journal of Dairy Research.

Interactions of milk proteins with low and high acyl gellan: Effect on microstructure and textural properties of acidified milk

R. Ipsen, S. Sieuwerts, D. M. Folkenberg, 2016 .

Distinct composition of bovine milk from Jersey and Holstein-Friesian cows with good, poor, or noncoagulation properties as reflected in protein genetic variants and isoforms.

L. B. Larsen, M. Hammershøj, N. Poulsen, 2012, Journal of dairy science.

Factors influencing degree of glycosylation and phosphorylation of caseins in individual cow milk samples.

L. B. Larsen, N. Poulsen, H. B. Jensen, 2016, Journal of dairy science.

The occurrence of noncoagulating milk and the association of bovine milk coagulation properties with genetic variants of the caseins in 3 Scandinavian dairy breeds.

L. B. Larsen, C. Bendixen, N. Poulsen, 2013, Journal of dairy science.

Protein heterogeneity of bovine β-casein in Danish dairy breeds and association of rare β-casein F with milk coagulation properties

L. B. Larsen, H. B. Jensen, V. R. Gregersen, 2016 .

Milk protein genetic variants and isoforms identified in bovine milk representing extremes in coagulation properties.

L. B. Larsen, N. Poulsen, J. Holland, 2012, Journal of dairy science.

Genetic variation and posttranslational modification of bovine κ-casein: effects on caseino-macropeptide release during renneting.

L. B. Larsen, N. Poulsen, D. Chatterton, 2015, Journal of dairy science.

The role of exopolysaccharide-producing cultures and whey protein ingredients in yoghurt

J. Amigo, R. Ipsen, S. Sieuwerts, 2016 .

Plant-dairy protein blends: gelation behaviour in a filled particle matrix

M. Corredig, K. W. Sanggaard, S. Gregersen, 2021, Food Structure.

Self-assembly of caseinomacropeptide as a potential key mechanism in the formation of visible storage induced aggregates in acidic whey protein isolate dispersions

L. B. Larsen, M. Hammershøj, Thao T. Le, 2015 .